Multisensory Eating Experiences in Norway: Insights from FoodLessons explores how eating in Norway is shaped by the interplay of the senses, culture, and environment, drawing on research from the FoodLessons project. Through a combination of empirical studies, fieldwork, and engagement with chefs, producers, and consumers, the book examines how seasonality, regional traditions, and historical practices influence how food is perceived and experienced. It highlights the distinctive tension between fresh and preserved foods, the close integration of nature into dining, and the evolving relationship between traditional and modern cuisine. Moving from everyday meals to innovative restaurant practices and Arctic food experiences, the book offers a grounded yet accessible account of how eating in Norway becomes a multisensory encounter tied to place, memory, and identity.

plus-circle Add Review

comment

Reviews